[themify_col grid=”2-1 first”]
Serves 2
Ingredients:
- 1kg mussels
- 2 shallots, peeled and finely minced
- 2 tablespoon unsalted butter
- ¼ tablespoon fine salt
- 2 cups wine
- black pepper
- 2 tablespoon fresh or dried thyme leaves
- handful flat leaf parsley minced
Method:
- Scrub mussels if needed and rinse in water- set aside.( If buying packaged mussels they are already cleaned and debearded – the small black beard that hangs from the mussel has been clipped off but not entirely removed- These mussels do not need further attention)
- In a large deep skillet, combine the shallots, butter and sea salt. Sweat & cook covered over low heat until softened (about 3 mins). Add wine and bring to boil over high heat and boil uncovered until reduced by half (5 mins)
- Add mussels, sprinkle generously with black pepper and stir. Cover and cook just until the mussels open, (about 3 mins) and remove mussels as they open.
- Transfer the mussels and liquid to four warm bowls, sprinkle each with thyme, parsley and pepper and serve immediately